Bee pollen contains vitamins, minerals, carbohydrates, lipids, and protein and the Chinese have used Bee Pollen for centuries to assist with increasing energy and libido, fighting acne, aiding in indigestion, assisting depression and helping to improve blood pressure.

*Bee pollen is not safe for pregnant women. A woman should also avoid using bee pollen if she is breastfeeding.

Nutritional Yeast:

Nutritional Yeast is FULL of nutrients and is a great addition to a healthy lifestyle, especially for those who are vegan or vegetarian. It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids. This is not your typical yeast and is free of the Candida Albicans strain, making it safe for those concerned with candida.

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.

Relish:

Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.

For garnish

In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.

Let the batter sit for at least 20 minutes.

While the batter is sitting, we make the filling.

In a sauce pan, bring the coconut milk to a boil.

Add the sun-dried tomato paste and stir constantly for 1-2 minutes.

Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.

Add the green pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. Remove from heat and set aside.

Back to the crepes!

Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.

Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.

Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You’ll get the hang of it. (It took me awhile. Mine came out a little too thick.)

Onto the sauce:

Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.

Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Arrange the basil leaves, peanuts, coconut and green pepper however you desire.